Lemon Almond Pie

A bright, creamy Lemon Almond Pie is the perfect balance of tart citrus and rich, nutty crust. This version uses sweetened condensed milk for a silky, custard-like filling and a crunchy graham cracker and almond crust that toasts lightly during baking. Expect a bright lemon aroma as the pie cools, a smooth, velvety filling that is slightly jiggly when done, and a satisfying mix of crunch from the crust and cream from the filling. It is ideal for spring and summer gatherings, holiday dessert tables, or any time you want a simple yet impressive pie. If you enjoy no-bake citrus desserts, you may also like the lighter option found in our no-bake sugar-free lemon pie post.

Ingredients

• 11 full-sheet graham crackers, crushed into crumbs. Provides the base structure and sweet, slightly honeyed flavor for the crust.
• 1/2 cup salted almonds, ground. Adds nutty depth and texture to the crust; keep the salt for contrast with the sweet filling.
• 2 tablespoons granulated sugar. Sweetens the crust and helps it brown lightly.
• 5 tablespoons unsalted butter, melted. Binds the crumbs and creates a tender, sliceable crust.
• 28 ounces full-fat sweetened condensed milk. Forms the creamy, sweet body of the lemon filling.
• 3/4 cup fresh lemon juice. Supplies bright acidity and the classic lemon flavor.
• 4 large egg yolks. Enrich the filling and help it set gently while baking.
• Lemon zest for garnish. Adds fresh citrus aroma and a pop of color.
• Lemon slices for garnish. Decorative and refreshing on the plate.
• Almonds for garnish. Use whole or sliced for a crunchy finish.
• Whipped cream or meringue topping for garnish. Optional, for added creaminess or a toasted finish.

Step-by-Step Instructions

1. Preheat the oven to 350°F (177°C). Make sure the oven rack is centered for even baking.
2. In a food processor, pulse the graham crackers and almonds into fine crumbs. Pulse in short bursts so the mixture becomes even but not oily.
3. In a bowl, stir together the graham cracker and almond crumbs, sugar, and melted butter until well combined. Press a small amount together to test that it holds.
4. Pour the crumb mixture into an ungreased 9-inch pie dish, pressing it down firmly to form an even crust. Use the bottom of a measuring cup to compact the crust evenly along the bottom and up the sides.
5. Pre-bake the crust in the preheated oven for 8 minutes, then remove and let cool slightly. This step prevents a soggy bottom and helps the crust crisp.
6. In a large mixing bowl, whisk together the sweetened condensed milk, fresh lemon juice, and egg yolks until well blended. Whisk until smooth and uniform in color.
7. Pour the filling mixture into the warm pre-baked crust, and bake for 19 to 21 minutes, or until the center is slightly jiggly. The center will finish setting as the pie cools, so avoid overbaking.
8. Allow the pie to cool completely on a cooling rack, then chill in the refrigerator for at least 1 hour before serving. Chilling firms the texture and enhances the lemon flavor.
9. Garnish with lemon zest, lemon slices, almonds, and whipped cream or meringue as desired. Add meringue lightly toasted if you prefer a classic lemon meringue finish.
10. Slice and serve chilled. Store any leftovers in the refrigerator for up to 1 week.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 29 to 33 minutes (8 minutes crust, 19 to 21 minutes filling)
• Total Time: About 1 hour 20 minutes including chilling
• Servings: 8 slices
• Calories: Approximately 570 calories per serving. This is an estimate based on the full recipe and may vary with brand and portion size.

For a quick plate suggestion, pair each slice with a dollop of whipped cream and a few toasted almonds for contrast. If you like compact, simple desserts, you might enjoy this easy 3-ingredient apple pie dump cake for another weeknight option.

Tips, Storage & Variations

• Tips: Measure the lemon juice by volume and taste the filling if you prefer a brighter or milder lemon profile before baking. Press the crust firmly to ensure clean slices.
• Storage: Cover the pie and store in the refrigerator for up to 1 week. Keep garnishes separate until serving for best texture.
• Freezing: You can freeze the baked, uncut pie for up to 2 months. Thaw overnight in the refrigerator before garnishing and serving.
• Flavor variations using existing ingredients only:
  • Add extra almond accent by folding a tablespoon of finely chopped almonds into the crust mixture before pressing.
  • Make a whipped cream or meringue-topped version by spooning whipped cream or prepared meringue over the chilled pie just before serving.
  • For a nuttier crust, increase the almond proportion slightly by reducing the graham cracker crumbs by one sheet and replacing it with a little more ground almonds.
    For another simple lemon treat using few ingredients, try the 4-ingredient no-bake lemon cookies post.

FAQ

1. How long should I chill the pie before serving?
   Chill the pie for at least 1 hour so the filling firms and flavors meld. For best texture, chill 2 to 3 hours if time allows.

2. Can I use bottled lemon juice?
   Fresh lemon juice is recommended for brightness. Bottled juice will work but the flavor will be less vibrant.

3. Is it safe to bake with egg yolks?
   Yes, baking the filling to 19 to 21 minutes cooks the yolks just enough to set the custard safely.

4. Can I make the crust without almonds?
   The recipe requires the listed ingredients. For a less nutty crust, you can use the portion of almonds as written and press the crumbs firmly to reduce texture.

5. How do I know the pie is done?
   The center should be slightly jiggly but not liquid. It will finish setting as it cools.

6. Can I prepare the pie a day ahead?
   Yes, make the pie and keep it refrigerated. Add fresh garnishes just before serving.

People Also Ask

1. What makes a lemon pie filling creamy?
   Using sweetened condensed milk and egg yolks creates a smooth, creamy texture that sets gently in the oven.

2. Why pre-bake a graham cracker crust?
   Pre-baking helps set the crust and prevents it from becoming soggy when the filling is added.

3. How tart will this pie be?
   The pie has a bright lemon tang from 3/4 cup fresh lemon juice balanced by sweet condensed milk, resulting in a pleasantly tart but not overpowering flavor.

4. Can I toast the almonds for more flavor?
   Yes, lightly toasting the almonds before pulsing will deepen their aroma and taste.

5. Will the filling crack if overbaked?
   Overbaking can cause the filling to shrink and crack. Remove the pie when the center is slightly jiggly.

6. Is this pie suitable for summer parties?
   Yes, it is refreshingly citrus-forward and serves chilled, making it perfect for warm-weather gatherings.

7. How should I slice the pie for clean pieces?
   Chill thoroughly and use a hot, clean knife wiped between cuts for neat slices.

8. Can I use low-fat condensed milk?
   The recipe calls for full-fat sweetened condensed milk for the intended richness and texture.

Conclusion

This Lemon Almond Pie is a bright, comforting dessert that is surprisingly simple to make yet impressive to serve. If you enjoy citrus pastries, you might find inspiration in the traditional Italian Lemon Almond Tart for a similar flavor profile, or explore a gluten-free take with this Creamy Lemon Pie with Easy Almond Crust for more ideas. Give this pie a try, share a slice with friends, and enjoy the mix of tart lemon and crunchy almond in every bite.

Lemon Almond Pie

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A bright, creamy Lemon Almond Pie combining tart citrus and a rich, nutty crust, perfect for spring and summer gatherings.

• Author: daniel-kim
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 80 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 11 full-sheet graham crackers, crushed
• 1/2 cup salted almonds, ground
• 2 tablespoons granulated sugar
• 5 tablespoons unsalted butter, melted
• 28 ounces full-fat sweetened condensed milk
• 3/4 cup fresh lemon juice
• 4 large egg yolks
• Lemon zest for garnish
• Lemon slices for garnish
• Almonds for garnish
• Whipped cream or meringue topping for garnish (optional)

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Instructions

1. Preheat the oven to 350°F (177°C). Make sure the oven rack is centered for even baking.
2. Pulse the graham crackers and almonds into fine crumbs in a food processor.
3. Stir together the graham cracker and almond crumbs, sugar, and melted butter until well combined.
4. Pour the crumb mixture into an ungreased 9-inch pie dish, pressing it down firmly to form an even crust.
5. Pre-bake the crust for 8 minutes, then let cool slightly.
6. Whisk together the sweetened condensed milk, fresh lemon juice, and egg yolks until smooth.
7. Pour the filling mixture into the warm pre-baked crust, and bake for 19 to 21 minutes.
8. Allow the pie to cool completely, then chill in the refrigerator for at least 1 hour.
9. Garnish with lemon zest, lemon slices, almonds, and whipped cream or meringue as desired.
10. Slice and serve chilled. Store leftovers in the refrigerator for up to 1 week.

Notes

For best flavor, use fresh lemon juice. Store garnishes separately until serving.

Nutrition

• Serving Size: 1 slice
• Calories: 570
• Sugar: 40g
• Sodium: 400mg
• Fat: 33g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 152mg